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Recipe Source: Essence Of Emeril


1 teaspoon oil
1 pound large shrimp, shell-on, split down back and deveined
1 cup heavy cream
Juice of 2 lemons
2 tablespoons butter
2 tablespoons chopped parsley
Salt and pepper


Heat oil in a large sauté pan, add shrimp and toss and cook for 3 minutes. Add cream and lemon juice. Splash on as much Tabasco as you can handle.

Allow to reduce on high for 5 minutes; watch carefully, it could overflow. Add butter and parsley. Season with salt and pepper.

Serve it up.